SE Sucrose ester; Sucrose fatty acid ester

A nonionic detergent consisting of a simple or mixed substance formed from sucrose, fatty acids and esterified.

Description of Sucrose Fatty Acid Ester  :

Physical property

Sucrose fatty acid esters are fine white to pale yellow powder or scale-like crystals, with a slight special aroma and taste. Its melting point is low, generally about 60 ° C, easily soluble in ethanol, vegetable oil, and other organic solvents, and slightly soluble in water. It can be evenly dispersed in solution because of its good water and oil dispersion.

Chemical properties

The chemical properties of sucrose fatty acid ester are relatively stable to acids, bases, oxidants, and other substances, and it is not easy to hydrolysis, oxidation, and other reactions under normal conditions. However, under high temperature or acidic conditions, sucrose fatty acid esters may undergo partial hydrolysis to produce free fatty acids and sucrose. In addition, sucrose fatty acid ester may react with metal ions such as calcium and magnesium, affecting its emulsification performance.

Functional nature

Emulsification: sucrose fatty acid ester has a strong emulsification effect, which can reduce the interfacial tension of oil and water so that oil and water can be evenly mixed to prevent the stratification of oil and water. It is widely used in baked goods, candy, ice cream and other foods.

Stability: Sucrose fatty acid ester has good thermal stability and acid resistance. It is difficult to decompose or condense during processing, which can improve food stability and prevent stratification and precipitation during processing or storage.

Taste improvement: sucrose fatty acid ester can improve the taste and texture of food, making food more delicate and smooth. At the same time, because it has a certain hydrophilicity, it can increase food moisture and prevent food drying.

Antioxidant: sucrose fatty acid ester has a certain antioxidant effect, can delay the deterioration of food oxidation, and extend the shelf life of food.

Security

Sucrose fatty acid ester is a relatively safe food additive widely used in food processing. However, the safety of its long-term heavy use still needs further study. The use process should strictly abide by the relevant regulations and standards, control the amount and scope, and ensure food safety.

Technical Parameter of Sucrose Fat Acid Ester  :

Applications of Sucrose ester of fatty acids  :

Baked goods field

Sucrose fatty acid esters are important emulsifiers in producing baked goods such as bread, cakes, biscuits, etc. It can effectively reduce the interfacial tension of oil and water so that the water and oil can be evenly mixed, improve the emulsification stability of the dough so that the baked food is more soft and delicate, and extend its shelf life. At the same time, sucrose fatty acid ester can also improve the taste and edible quality of baked food.

Confectionery field

In the production of confectionery, sucrose fatty acid ester is mainly used as a stabilizer and taste improver. It can effectively prevent the phenomenon of crystallization and sanding in the storage process of candy and maintain its taste and texture. At the same time, sucrose fatty acid ester can also improve the moisture of candy, prevent candy from drying and hardening, and make it more delicate and smooth.

Ice cream field

In the production of ice cream, sucrose fatty acid ester is mainly used as an emulsifier and stabilizer. It can effectively prevent the phenomenon of oil and water separation and the rough texture of ice cream in the storage process and maintain the taste and texture of ice cream. At the same time, sucrose fatty acid ester can also improve ice cream's melting resistance, so it is not easy to melt under high-temperature conditions, extending its shelf life.

The sauce field

Sucrose fatty acid esters are important as emulsifiers and stabilizers in producing sauces such as salad dressings and mayonnaise. It can effectively reduce the interfacial tension of oil and water so that water and oil can be evenly mixed and improve the stability and taste of the sauce. At the same time, sucrose fatty acid ester can also increase the sauce's consistency and viscosity, improving its spreadability and wall hanging.

Dairy products

In producing dairy products such as milk drinks and yogurt, sucrose fatty acid esters can be used as emulsifiers and stabilizers. It can effectively improve the stability and taste of dairy products and prevent the phenomenon of stratification and precipitation during storage. At the same time, sucrose fatty acid ester can also improve the texture and taste of dairy products and their edible quality.

Medical field

In addition to the food field, sucrose fatty acid esters have certain applications in the pharmaceutical field. It can be used as a drug carrier or excipient to improve the stability and bioavailability of drugs. For example, by making drugs with sucrose fatty acid esters into microcapsules or microspheres and other dosage forms, the solubility, stability and targeting of drugs can be improved, thereby improving the efficacy of drugs and reducing side effects.

Cosmetics

In cosmetics, sucrose fatty acid esters can be used as emulsifiers, stabilizers and moisturizers. It can effectively improve cosmetics' stability and moisturizing properties, making them more delicate and smooth. At the same time, sucrose fatty acid ester can also increase cosmetics' spreadability and flexibility, improving its use experience.

Production Method of Sucrose ester of fatty acids  :

Esterification process

Esterification is one of the most commonly used methods in producing sucrose fatty acid ester. Its basic principle is to heat sucrose and fatty acid under the action of a catalyst to produce sucrose fatty acid ester. The esterification method can be divided into a one-step esterification method and a multi-step esterification method.

One-step esterification method: the raw materials such as sucrose, fatty acid, and catalyst are mixed and heated to a certain temperature; after a certain reaction time, cooling, neutralization, decolorization, evaporation, crystallization, and crushing steps to obtain sucrose fatty acid ester products.

Step esterification method: The sucrose and catalyst first react to produce the initial sucrose esterification. Then, the fatty acid and the initial esterification are further esterified, and finally, the sucrose fatty acid ester product is obtained.

The advantages of esterification are mature technology, simple operation and suitable for large-scale production. However, esterification requires large amounts of fatty acids and catalysts, is costly, and may introduce harmful residues.

Enzymatic method

The enzymatic method is a method of esterification of sucrose and fatty acids catalyzed by enzymes. The enzymatic method has the advantages of mild conditions, high selectivity, and few by-products. Commonly used enzymes include lipase and glycosidase.

Lipase catalytic method: Sucrose and fatty acids are esterified using lipase as a catalyst. The mild reaction conditions can be carried out at room temperature and pressure, with high selectivity and fewer by-products. However, the high price of lipase limits its wide application.

Glucosidase catalysis method: saccharose and fatty acids are esterified by using glucosidase as a catalyst. Glucosidase can catalyze specific glucose groups in sucrose to esterify fatty acids with fewer by-products. However, the preparation of glycosidase is complicated and costly.

The enzymatic method has the advantages of high selectivity, fewer by-products, environmental protection, and non-toxic. However, the reaction speed of the enzymatic method is slow, requires a longer reaction time and higher reaction temperature, and the price of the enzyme is high, which limits the application range of this method.

Microcapsule method

Microencapsulation is a new method for producing sucrose fatty acid ester, which wraps sucrose and fatty acid in a small sac-like structure and esterifies sucrose and fatty acid in the sac by controlling reaction conditions such as temperature and pH value. The advantage of microencapsulation is that continuous production can be achieved, the purity and yield of products can be improved, and the generation of by-products can be reduced.

The operation steps of the microcapsule method include: sucrose and fatty acids are dissolved in an organic solvent, stirring until a stable emulsion is formed; Add microcapsule carrier materials such as gelatin, starch, etc., and continue to stir until a cystic structure is formed; Volatilize or crystallize the organic solvent by evaporating the solvent or reducing the temperature; Finally, the microencapsulated sucrose fatty acid ester product was obtained by washing and drying.

The advantages of the microcapsule method are that the purity and yield of the product can be improved, the generation of by-products can be reduced, and continuous production can be achieved by controlling the reaction conditions. However, the process parameters of the microcapsule method need to be strictly controlled; otherwise, the quality and yield of the product may be affected.

Packing & Shipping of  Sucrose ester of fatty acids  :

Polyglyceryl-10 Laurate is available in a variety of different packaging options.
The packaging of Polyglyceryl-10 Latae: 1kg/bag or 25kg/barrel.
Shipment of Polyglyceryl-10 latate Once payment has been received, goods can be shipped by air, sea, or express.

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